Hobo Stew
This hobo stew is going to be your new busy week dinner. It’s a yummy vegetable soup with some ground beef thrown it to make it even more hearty. Not only that, it’s budget friendly, feeds a crowd, and the leftovers are even better!
Have you heard of hobo packets? I only know about them because my husband used to make them when he would go camping with his friends. Foil packet filled with the same ingredients in beef stew, but you can cook them over the campfire. And no dishes to wash!
The stew is all the same delicious ingredients but in a pot and not packets. I mean, we are at home and not camping so I’m cooking on the stove. But it is a one dish meal, so there are only a few dishes.
I love it because everyone in my family likes it and I can toss any extra vegetables I have in the fridge that I don’t want to go to waste. Now that the weather is cold, this soup in my dinner rotation. I portion out the leftovers and I have lunch for the week too!
More Hearty Soups
Crack Chick Noodle Soup: Loaded with bacon and cheese.
Marry Me Chicken Soup: The broth is so good!
Chicken Tortellini Soup: Great when you want chicken and pasta.
Stuffed Bell Pepper Soup: All the flavor none of the fuss!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Meat: I like to use lean ground beef but it’s just as delicious with ground turkey, ground chicken, and Italian sausage.
- Vegetables: This soup is loaded with vegetables and using the frozen mixed veggies are perfect. Add in any extras bell peppers, squash, or spinach.
- Beans: I use Ranch beans because the sauce in them has some Southwest seasonings that are so yummy. Substitute pinto beans or kidney beans or leave them out all together.
- Soup Mix: I like to use the onion soup mix but you can also use beefy onion soup. The packet has some thickening agents in it to help thicken the soup. Substitute Italian seasoning or ranch seasoning if you prefer.
- Potatoes: These make the soup extra hearty and are not in the frozen vegetable mix. Peel and dice them small so they cook quicker.
- Broth: Any broth will work. I like to use beef broth or beef stock when I add ground beef but switch to chicken broth or vegetable broth if I use ground turkey or sausage.
- Tomato juice: The soup packet has salt so I try and use the low sodium tomato juice or use a spicy V8 juice if you want to add a little kick.
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How To Make Hobo Stew
- In a large pot, heat the olive oil over medium heat. Add the ground beef, bell pepper, and onion and cook until the beef is no longer pink and vegetables are soft.
- Drain if you like and and return the ground meat mixture to the pot.
- Add in the garlic, soup mix, mixed vegetables (green beans, potatoes, carrots, and corn.) Stir to mix.
- Pour in the beans (and the juice) and tomato juice and stir.
- Stir in the broth. Bring to a boil and then reduce to a simmer.
- Cover and let simmer on low for 20-30 minutes or until the potatoes are tender. Season with salt and pepper to taste.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store leftovers in an airtight container for up to 5 days in fridge. Reheat in microwave or on stovetop until warmed through.
This soup freezes beautifully. Which is a good thing because it makes a lot! Cool completely, freeze in and airtight container up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
One of the best things about this soup is how you can swap out the ingredients for ones your family loves. Here are some other ways to switch things up:
- Double up on vegetables you love, skip ones you don’t
- Use creole or steak seasoning instead of onion soup mix
- Swap ranch beans for baked beans or kidney beans
- Replace tomato juice with V-8 or spicy V-8
- Add hot sauce or canned green chilies for spice, Worcestershire sauce for smokiness
- Mix in can of drained diced tomatoes for more tomato flavor
Frequently Asked Questions
Absolutely! Brown the ground beef first then add it, and the rest of the ingredients, to the crockpot. Cook on high 2 hours or low 4 hours. You can also prep the ground beef mixture ahead of time and toss in when ready to make.
Whatever you want! Carrots, celery, corn, green beans, potatoes, peas. Don’t like one? Leave it out and double another. I love squash and spinach in mine too.
You sure can! Just leave out the ground beef, add more vegetables, and use vegetable broth instead of the beef stock.
I always serve mine with skillet cornbread (because I like to crumble mine in the soup) but it’s great with crackers, crusty bread, or even a grilled cheese.
Recipe Tips & Tricks
- Swap veggies: Add your favorites to make it your own. Don’t like one? Leave it out and double another.
- Seasoning swaps: Instead of onion soup mix, use creole or steak seasoning.
- Bean bonus: Substitute ranch beans for baked beans or kidney beans.
- Juice swap: Use V-8 or spicy V-8 instead of tomato juice.
- Flavor boost: Add hot sauce for heat or can of chopped green chilies. Want more tomato? Add can of drained diced tomatoes.
- Slow cooker method: Brown beef first, then add everything to the crockpot. Cook on high 2 hours or low 4 hours.
This hobo stew recipe, also known as mulligan stew, is perfect for a busy weeknight dinner with plenty of leftovers for lunch the next day or two.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Hobo Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced small
- 1 medium bell pepper seeded, diced
- 2 cloves garlic minced
- 1 ½ pounds ground beef
- 1 ounce onion soup mix 1 packet
- 4 cups beef broth
- 2 cups tomato juice
- 3 large Russet potatoes peeled, diced
- 30 ounces mixed vegetables I like the frozen ones
- 15.25 ounces Ranch beans undrained
Instructions
- In a large dutch oven or large pot, cook the ground beef, bell pepper, and onion in the olive oil over medium high heat.
- Cook until the beef is no longer pink. Drain if desired and return the beef mixture to the pot.
- Add in the garlic, soup mix, beans, green beans, potatoes, carrots, and corn. Stir to mix.
- Add in the broth and tomato juice. Mix to combine.
- Bring to a boil stirring occasionally, and reduce heat to a simmer.
- Cover and simmer on low for 20 – 30 minutes or until the potatoes are tender.
- Season with salt and pepper if desired and serve warm.
Notes
- Swap veggies: Add your favorites to make it your own. Don’t like one? Leave it out and double another.
- Seasoning swaps: Instead of onion soup mix, use creole or steak seasoning.
- Bean bonus: Substitute ranch beans for baked beans or kidney beans.
- Juice swap: Use V-8 or spicy V-8 instead of tomato juice.
- Flavor boost: Add hot sauce for heat or can of chopped green chilies. Want more tomato? Add can of drained diced tomatoes.
- Slow cooker method: Brown beef first, then add everything to the crockpot. Cook on high 2 hours or low 4 hours.
Nutrition
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